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Description

Pumpkin Tapioca is a healthy and quick alternative to pumpkin pie. It has a spicy, warm flavor and a solid texture that is completely different from regular tapioca pudding. This is a great low-fat treat for after the holidays!

Ingredients

1 cupPumpkin Puree' (canned Or Fresh)

2 cupsSkim Milk

⅓ cupsReal Maple Syrup

1 wholeEgg, Beaten

3 TablespoonsQuick-cook Tapioca

2 teaspoonsGround Cinnamon

½ teaspoonsGround Ginger

¼ teaspoonsGround Nutmeg

1 pinchGround Cloves

2 teaspoonsVanilla Extract

1 TablespoonWhipped Cream (optional)

1 TablespoonChopped Pecans (optional)

Preparation

In a medium saucepan, whisk together the pumpkin puree, milk, maple syrup, egg, tapioca and spices. Allow mixture to sit for 5 minutes.

Place saucepan over medium heat and stir constantly until the pudding comes to a full rolling boil. Remove from heat and stir in the vanilla extract. Spoon the pudding into four ramekins or small dessert bowls.

Cool in the refrigerator until the mixture is set. The pudding may be served cold or at room temperature. If desired, garnish with whipped cream, chopped pecans and grated nutmeg.

Substitutions: If you don’t have real maple syrup, I would recommend substituting 1/3 cup white sugar and 1/4 cup more milk. If you use white sugar, you could also add maple flavoring along with the vanilla. Pumpkin pie spice can be substituted for the spices listed, and spices can easily be adjusted to suit your taste.